Line one large baking sheet with parchment paper or a non-stick sheet. In a large bowl, stir together the flour, sugar, baking powder, salt, and curry powder. 

Using a pastry cutter or your hands, cut in the butter until the mixture has small, pea-sized chunks of shortening throughout. Stir in the heavy cream until the dough begins to form. 

Turn the dough out onto a floured surface, and knead together gently until the dough comes together completely, being careful not to over-work it. Roll the dough into a long rectangle, and then fold it into thirds. Roll it out into a rectangle again, about 3/4 inch thick. 

Cut your biscuits out with a 2 inch round cutter. You can re-knead, fold, and cut your dough scraps once, but any more than that will compromise the texture of your biscuits. Place your biscuits evenly onto your baking sheets, leaving room between them for baking. Chill the biscuits in the refrigerator for 20 minutes. Don’t skip this step! 

While the dough is chilling, preheat your oven to 400 degrees. Brush the tops of the biscuits generously with butter, and bake for 13-15 minutes, or until tall and just golden on top. Enjoy!